This moist pumpkin bread is the first thing I bake when the weather turns cool. It comes together in one bowl, it doesn’t need a mixer, and the whole house smells like cinnamon while it bakes. The crumb is soft and tender, and it actually gets better the next day.
I’ve tested a lot of versions over the years. Some were dry, some were gummy in the middle, and some tasted more like spice than pumpkin. This is the one I keep coming back to. If you love tender, cozy quick breads, you’ll probably also enjoy my moist chocolate banana cake, which uses a similar one-bowl method.
One quick note before we start: make sure you buy plain pumpkin puree and not pumpkin pie filling. They sit right next to each other on the shelf, but pie filling is pre-sweetened and spiced, so it will throw off the whole recipe. If you want to understand the difference, this guide from The Kitchn explains it well.
Why This Moist Pumpkin Bread Works
Oil instead of butter. Butter tastes great, but oil keeps quick breads soft for days. Since this loaf usually lasts a few days on my counter, oil wins.
A mix of white and brown sugar. The brown sugar adds a little caramel flavor and extra moisture.
Plenty of pumpkin. One and a half cups of pumpkin puree gives you real pumpkin flavor and that classic orange color.
A gentle hand. Stir the flour in just until you stop seeing dry streaks. Overmixing is the main reason pumpkin bread turns dense.
Moist Pumpkin Bread
Ingredients
- 1 3/4 cups all-purpose flour spooned and leveled
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup vegetable or canola oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs room temperature
- 1 1/2 cups pumpkin puree not pumpkin pie filling
- 1/4 cup milk or orange juice
- 1 tsp vanilla extract
Instructions
- Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang to lift the bread out later.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves.
- In a large bowl, whisk the oil, both sugars and eggs until smooth. Add the pumpkin puree, milk and vanilla, and whisk again.
- Add the dry ingredients to the wet ones and fold gently, just until combined. A few small lumps are fine.
- Pour into the pan and smooth the top. Bake for 60 to 65 minutes, until a toothpick comes out clean or with a few moist crumbs. Cover loosely with foil for the last 15 minutes if the top browns too fast.
- Cool in the pan for 15 minutes, then lift out and cool completely on a rack before slicing.
Notes
- Spoon and level the flour so the bread doesn't turn out dry.
- Use pumpkin puree, not pumpkin pie filling, which already has sugar and spices.
- Let the bread cool fully before slicing so the center sets.
- Fold in 3/4 cup chocolate chips or 1/2 cup chopped nuts for a variation.
- Store wrapped at room temperature for 3 days, or freeze up to 3 months.
Tips for the Best Results
Measure the flour carefully. Spoon it into the cup and level it off. Scooping straight from the bag packs in too much flour and makes the bread dry.
Check pumpkin puree labels. Pumpkin pie filling already has sugar and spices, so it will throw the recipe off.
Don’t slice it warm. I know it’s tempting. But the center keeps setting as it cools, and slicing too early can make it look gummy.
Easy Variations
- Chocolate chip: fold in 3/4 cup of chocolate chips at the end.
- Nutty: add 1/2 cup of chopped walnuts or pecans.
- Cinnamon sugar top: sprinkle 1 tablespoon of sugar mixed with 1/2 teaspoon of cinnamon over the batter before baking.
- Muffins: divide the batter into a lined 12-cup muffin tin and bake for 20 to 24 minutes.
How to Store Pumpkin Bread
Wrap the cooled loaf tightly and keep it at room temperature for up to 3 days, or in the fridge for up to a week. It also freezes beautifully: wrap whole or sliced bread in plastic wrap, then foil, and freeze for up to 3 months. Thaw it overnight on the counter.
A little tip I’ve learned: this bread almost always tastes better on day two. As it rests, the moisture settles evenly through the crumb and the spices mellow into something warmer and rounder. So if you can resist slicing the whole loaf the first day, you’ll be rewarded. I like to wrap individual slices and tuck them in the freezer, then pull one out in the morning for an easy breakfast with coffee.
Make It Your Own
What I love about this recipe is how forgiving it is. Once you’ve made it the basic way, it becomes a canvas. Swap in whole wheat flour for half the all-purpose for a nuttier loaf. Add a handful of dried cranberries for little pops of tartness, which is especially nice around the holidays. Or stir a spoonful of orange zest into the batter to brighten everything up. However you make it, the method stays the same, so you can experiment without worrying about the result.
Frequently Asked Questions
Can I use fresh pumpkin?
Yes, but roasted fresh pumpkin is often wetter than canned. Puree it, then let it drain in a fine-mesh strainer for about 30 minutes before measuring.
Why did my pumpkin bread sink in the middle?
Usually it was underbaked, or the oven door was opened too early. Trust the toothpick test rather than the timer alone.
Can I reduce the sugar?
You can cut it to 3/4 cup total. The bread will be a little less moist and less sweet, but still good.
If you bake this, I’d love to hear how it turned out in the comments. It’s one of my favorite ways to welcome fall.